The crayfish season is nearly over here in Sweden, on Saturday we had our annual crayfish party. It was great fun and on top of crayfish you always tend to have some Västerbottens cheese pie. Basically it is a strong cheese and you could also use parmesan.
Oven at 180 degrees C.
Ingredients for the gluten free pie crust:
- 75 grams butter (cold)
- 1 dl buckwheat flour
- 1 dl oat flour
- 1 tbsp psyllium husk/fibre husk
- 1 tbsp po fibre
- 1/2 dl sunflower seeds
- 1/2 dl linseeds
- pinch of salt
Blitz the sunflower seeds and the linseed into a rough flour and then mix all the ingredients quickly into a firm dough. Add water if it needs a little more moisture.
Put it in a round oven proof dish – place in the fridge whilst you make the filling.
- 200 grams grated västerbottens ost (or parmesan or strong cheddar)
- 2 eggs
- 2 dl cream
- plenty of salt and pepper
Add the mixture to the chilled pie crust and then pop it into the oven for 30-40 minutes.
There wasn’t much I the cupboards last night so I dug out two tins of chic peas. This was the result:
It was very tasty albeit one if those things that looks bit like s car crash:
Chickpea patties with avocado and tomatoe mash – 4 people
- 2 tins of chickpeas
- Juice of half a lemon
- 1 egg
- Large bunch of parsley
- Large bunch of mint
- 1tsp cummin
- 1tsp chili flakes
- Salt and pepper to taste
- Sesame seeds 1-2 dl with 1 tsp of her salt to roll the patties in
Blitz all the ingredients adding some water to make it wet enough to form a ball. Roll into balls and cover in the sesame seed mixture. Place in fridge whilst you make the ‘sallad’.
Tomatoe and avocado mash
- 3 avocados
- 4 tomatoes
- 4 spring onions (scallions)
- If you are in Sweden 1 tbsp of sambal olek… If not add 1tsp chilli flakes, herb salt and lots of black pepper.
- 1 tbsp olive oil
- The juice of 1/2 a lemon
- Salt and pepper
Mash the avocados with a potatoe mashed and the add the other ingredients chopped. Mix with spices.
Cook the parties in hot oil – a few minutes on each side. The place in oven for 10 min at 180 degrees C.
I love kale… or maybe I more love the fact that it is so healthy and that means I love it a little more!
Kale in a smoothie:
My morning smoothies are pretty standard but when there is kale I add it. So yesterday morning I had Kale, banana, lemon juice, spirulina, raspberry smoothie (with water for the right consistency). Felt like I was virtuous all day. I also added 1/3 of a nectarine. I bought 4 organic nectarines… this is what was I able to save after less than 24 hours. Very annoying – but with kale in my system I could brush it off. I have a new compost in the garden hence I even felt good throwing the rotten fruit in there (well ish).
The thing I forget about kale is that it is delicious with a piece of meat cooked down with a nob of butter, some lemon juice and plenty of salt and pepper. Add some bacon or chorizo and you have a meal in itself. It also works as sallad – much more flavour. This means that none of the kale will go on the compost heap. But as I have lots of apples falling off my trees there is no problem filling my compost. This has also led me to another breakfast however with cooked apples, some yogurt (or not) and my muesli.
My garden is fabulous – I am also getting better at not killing things albeit there is a very big whole where the rhubarb was….
I read on Kostdoktorn today about dairy free chocolate mousse where the only sugar comes from 70% dark chocolate. A recipe I made long before I started to eat less carbs and no refined foods (saying none I may be being a bit enthusiastic but a lot less than before is honest). I had almost forgotten about my chocolate mousse until I read this. It is super easy and really tasty. Sometimes I serve it with a few raspberries, of course you could have some whipped creme if you are not dairy adverse either.
Ingredients are for 4:
- 5 eggs (beaten to stiff peaks)
- 100 grams of dark chocolate – 70% cocoa (melted)
- pinch of salt
Beat the egg whites to stiff peaks
Add the melted dark chocolate – add one or two egg yolks if you want it a bit sturdier, with just egg whites it is very light and fluffy. Just ensure you don’t whip in the chocolate and remove all the air of the egg whites – make sure it stays fluffy. Pop into portion pots and refrigerate at least 30 min before eating.
No dairy and very easy! Enjoy – I haven’t made it for a while so will have to do so and post a picture.
Someone asked me if the activated quinoa was so super duper I am now a new woman. To be honest I don’t really know but it tastes great. I did find A LOT of information on line but in short I think the below may satisfy the basics of the benefits:
Quinoa has the most protein out of any other grain. Activated it is also full of nutrients like iron, potassium, riboflavin, niacin, zinc, magnesium, fibre, vitamin B6 and vitamin E. However I am not so scientific I try and eat well in order to feel good – and if it doesn’t taste good it can be super healthy and still a no go.
For lunch today I thought I better eat some of my now magic quinoa so I chopped:
- 1/4 of a red chilli
- 1/2 a spring onion /scallion
- 1/4 of a red pepper
- 1 big leaf of kale
- 4 cm or so of courgette/zucchini (I actually grated this)
To this I added 2 dl of cooked quinoa, an egg, salt and pepper as well as 1 tbs of tamari. Then I fried it in a pan for 5-7 minutes in a little oil and then I served it as is with a little herb salt. I just did a 12km run in the sun so feeling proud of myself and a little salt deficient. I don’t think it will win most beautiful meal or anything but it was delicious!
I have heard that activating seeds makes them even healthier. Hence I thought I would try. I poured red quinoa in a bowl and covered in cold water and then let it stand for 24 hours.
The next day I rinsed it well and then cooked it as per packet instructions (about 20 min for red quinoa). I added a teaspoon of bullion powder and some herb salt. You can see in the picture below, it has sprouted a little.
The cooked quinoa I keep in the fridge for up to a week and have with stews, curries, salads, roasted vegetables etc. Very handy and very tasty, I must admit I am not keen on the smell of quinoa but it tastes great.
…roasted vegetables are great and if you make loads it can feed you for days. The beauty is that you can eat it in different ways each day hence it won’t get boring.
Right now I am roasting:
Pop oven on – 200 degrees C
- Red onion
- Garlic – lots
- Beet root
- Salt and pepper
- Olive oil
Mix all the chopped vegetables up in 1cm cubes (approx) with the oil, herbs and spices and put in the oven.
After 15 min in the oven at 200 degrees C I added:
- Cherry tomatoes from my mother in laws garden, as I ate most of them whilst cooking I only added a few.
Cook for a further 15-20 min checking that the vegetables are cooked.
Now how to eat it:
- Today with roast pork and apple sauce
- Tomorrow over zucchini/couchette pasta warmed with crumbled feta through it
- The next day mixed with quinoa
- Last day blitzed with some water and bouillon for soup
Very tasty, vegetarian and so easy! Mr M and j have just been for lunch at a very nice place in middle England. The joys of having s brilliant grandma!
I think one of the best things to go with ulled pork or proc chop is a nice coleslaw. Also this uses the white cabbage which is something I always (well almost always) have at home. To make it I tend to use:
- 2 tbsp greek yougurt
- 2 tbsp mayonnaise – if you don’t eat dairy just use all mayo)
- juice of half a lemon
- 2 tbsp olive oil
- 1 tsp dijon mustard salt and pepper
- salt and pepper to taste
Into this I then chop white cabbage, carrots maybe some pepper if I have it – sometimes I have raisins on top sometimes not! Delicious and so simple.